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Super Nachos

 Super Nachos
Like most of our recipes, this was inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition.—Loma-Linda's Adela Mundt, Toledo, Ohio
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 ripe avocado, peeled
  • 1 teaspoon lemon juice
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2/3 cup water, divided
  • 2 tablespoons canola oil
  • 1/2 pound ground beef
  • 1 tablespoon chili powder
  • 7 ounces tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream

Directions

  • In a small bowl, mash the avocado with lemon juice. Stir in the
  • onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup
  • of water; place in skillet and cook over medium heat until hot. Stir
  • in oil; remove from the heat and set aside.
  • In another skillet, cook the ground beef over medium heat until no
  • longer pink; drain. Stir in chili powder and remaining water; cook
  • until liquid evaporates.
  • Line a baking sheet with foil. Arrange chips in a single layer. Top

2 of 2

Super Nachos (continued)

Directions (continued)

  • with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese.
  • Bake at 400° until cheese is melted, about 4 minutes. Serve with
  • avocado mixture and sour cream. Serve immediately. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 451 calories, 28 g fat (13 g saturated fat), 64 mg cholesterol, 458 mg sodium, 31 g carbohydrate, 5 g fiber, 17 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.